Transcript IL PANE

BREAD-MAKING
CHEMISTRY OF
BREAD
HISTORY
CELIACDISEASE
ITALIAN’S
TRADICTION
• KNEADING:
Ingredients are mixed by hand or mechanically. In
this phase forms the gluten (gliadin+glutenin).
• LEAVENING:
Dough is left to ferment at 30 degrees
resulting in the production of carbon dioxide
• TOOLING:
Leavened dough is cut into desidered shapes
• COOKING:
Forms are placed in ovens at temperatures between 200
and 270 degrees.
•FLOURS:
•WATER:
Flour for bread-making is the most suitable
wheat.
Must have a temperature between 21 and
25 degrees not to hinder the activity of
yeast. More over water must have no high
mineral content (soft water).
•COMMON SALT:
•YEAST:
Makes the crust crisp and improves the
quality of gluten.
Yeasts are unicellular fungi that can derive
energy from respiration or oxygen
deficiency in the alcoholic fermentation
takes place, during which are produced
carbon dioxide and ethyl alcohol.
Salt war (1540) was an insurrection of Perugia’s territory against the Papal states at the time
of Pope Paul III; at the end of the war, Perugia lost its indipendence and began to be part of
Papal state.
Prologue
The territory of Perugia was formally part of Papal state since the early middle ages time, but
during the XV sec, like it had just happened, the control on the city becames less because of
asserting on the territory of some lordships, last of which was the Baglioni’s.
In 1531 on all the palpal territory was set out a tax on salt creating a popolar displeasure.
In 1539 the pope Paul III showed intention to request the increase of the price of salt, but
the next suggestion was rejected from the popular council summoned of Priori, and the pope
had to present the bull of excommunication of Perugia’s population.
In addition to this, some years then the pope, decided to counter the popular insubordination
of Perugia, during the concistory (college) showed the willingness to resort to an armed
In the middle of 1540 in Perugia’s territory were inviated the papal troops. The papal army
began to destroy the territory near to Perugia. Having less then 2000 soldiers, the Perugia’s
peolpe could count on the support of Cosimo de’ Medici, in contrast with Paul III, who engaged
Ridolfo Baglioni, ex lord of Perugia.
Papal troops didin’t have any problems to contrast the weak defence of the city and on the
3rd of june was dealed the capitulation of Perugia, with next emigration near to other cities
of many families prefering the awe to the local lordships than the dominion of Papal state.
Consequences
The city lost for the second time in its history its own civic fredom and its secolar
indipendece passing newly to the dipendencies of church’s state which forced the
citizens to build the Rocca Paolina. Part of the city walls were destroied.
Perugian however didn’t give themselves loser, they reacted after the war with
boycotted the charge which had established their regional submission to the pope, so
they stopped adding salt to the bread that became tasteless. The city and other parts
of Umbria still preserve the tradition of eating tasteless bread, which should be very
proud tradition.
PANZANELLA
BRUSCHETTA
PANCOTTO
Panzanella is a typical summer recipe, it takes a bit stale bread and vegetables in season
for fresh and tasty first course.
PROCESS
Put the slices of stale bread in a bowl with water and allow to soften for 20 minutes,
then squeeze well and crumble into a large bowl. Take thinly red sliced onion, celery and
cucumber and tomatoes in not too large pieces.
Add the vegetables to bread and mix well with your hands to make spice.
Add oil, salt and basil and mix again.
Leave the panzanella in the fridge for a few minutes…
And enjoy your meal!
Bruschetta is a flat "farmer", usually served as an appetizer and is famous all over the
world.
PROCESS
In the classical version it consists of a slice of bread toaste in the oven or on the plate.
When the bread is warm and nicely crispy, rub a clove of garlic and season with extra
virgin olive oil, salt and pepper.
The bruschetta can be served with other ingredients, especially tomatoes. If you want
to feel less the taste of garlic, don’t rub it on bread and leave it to marinate for at
least half an hour along with tomatoes, then eliminate it.Cut the tomatoes into small
pieces, add chopped parsley and basil and a little finely chopped pepper. Season with
salt and olive oil. Serve on bread toasted in the oven and rubbed with garlic. Do not
burn the bread. Cut the tomatoes into small pieces and then add red onion, olive oil and
salt.
PROCESS
Pancotto is the essential ingredient of traditional unsalted bread (or "fool") stale (ie a
few days).
Other ingredients: extra virgin olive oil, a clove of garlic, tomato sauce, some basil
leaves, salt, pepper, water or vegetable broth. In the hot version, you can add Parmesan
cheese (or cheese) and eggs.
Recipe:
about 1 pound of bread and 2 glasses of water filled (or vegetable broth) per person. For
better success bread should be broken up into pieces slightly larger than a walnut.
Put oil the garlic in a large pot and saute a few minutes. Add 1 tablespoon of tomatoe
sauce per person. Let’ go far a couple of minutes. Remove the garlic clove and add water
in the ratio mentioned at the beginning. Add a few pinches of salt and heat without
bringing everything to a boil. At this point put the pieces of bread and startd to stir so
that water is well absorbed by bread. Remove from heat once the bread has absorbed
almost all the water and continue stirring for a few moments.
GLUTEN
Gluten is a lipoprotein substance, which is often used as a substitute of meat because of
its great protein content.The complex structure of gluten derives from two types of
proteins: the gladina and glutenin which absorb water. The relationship between these
two proteins leads to the formation of more or less tenacious gluten, which
differentiates the various types of flour. During digestion, intestinal gluten peptide is
neutralized. This gives the dough viscosity, elasticity and cohesion. Therefore, the
quality and quantity of gluten in a specific type of flour is an important index to
evaluate the quality and capability of bread-making.
Determination of Crude Gluten in Flour
Materials: Beaker, flour, KI, balance
Procedure: Firstly 25gr of flour was placed in beaker, about 25ml water added,
and mixed into dough with a spatula.
Then the dough was kneaded gently under water for 10-15min, so that soluble matter
and starch were washed away.
KI was used to control presence of starch.
Then dough into a ball was rolled the most gluten weighed and percentage expressed of
flour.
Also was noticed its color.
Then it was dried at 100˚C to constant weigh and expressed repeat as a percentage of
flour.
this is the
symbol used
for products
that do not
contain
gluten
It is appropriate to speak of gluten “intolerance” instead of allergy, because the
reactions are not comparable to typically allergic manifestations. The occurence of this
disease has been dramatically increasing during the last decades. Up until few years ago,
the diagnosis of this disease was made with certainty only by taking a piece of small
intestin, by a probe or a gastroscopy tube. Them some years ago, specific exames where
discovered.They are carried out on blood samples in order to determine the presence of
immunoglobulins produced by the body to "fight" the enemy gluten. Immunoglobulins are
proteins that function of antibodies and they are mainly produced by lymphocyte B in the
blood. Celiac women who are not diagnosed and properly treated during paedriatic age
suffer the most. They are likely to be affected by anemia, because of the lack of iron in
their organism, which causes them not to produce enough red corpuscles. As a result it is
quite probable that, when they reach the old age, they will suffer osteoporosis, joint pain,
etc..
Children if not psychologically supported by their parents at early parties where you can
eat "normal" food with gluten, could experience the feeling of exclusion.
Yeast fermentation
Cooking
Starch Digestion
Chemical
Determina
tion
Bread is produced by cooking a raised mixture of water , flour
and yeast, with or without salt.
Bread making includes the following steps:
1.The mixture: consists in mixing flour, water, yeast to get a
homogeneous mixture.
During this phase the gladine and gluteine proteins form the
glutine that contributes to the tenacity and elasticity of the
mixture. The content of glutine is the tendency of the dough
ton harden which is called “strength” of the flour.
2.Raising: during this stage the mixture is left to raise in a
room at about 25-30°C.
From the mixture stage complex transformations in the flour
starch take place, flour is transformed by the diastasi in
maltose and then in glucose of the flour, because of the
maltose.
The enzymathical transformations which take place during
rising are:
2n C6H10 O6 + n H2O = n C12H22O11
Starch + water Amylase maltose
C12H22O11 + H2O = 2 C6H12O6
Maltose + water Maltase glucose
Salivary amylase
Glycogen
Pancreatic
amylase
Maltose
D-Glucose
D-Glucose
Absorbtion
Starch Analisys
Flour Acidity
Amylose and amylopectin are both
polymers containing 1000's of glucoses.
Amylose molecules consist of single
mostly-unbranched chains of glucose
molecules. All of the monomer units are
a-D-glucose, and all the alpha acetal links
connect C-1 of one glucose to C-4 of the
next glucose. As a result of the bond
angles in the a-acetal linkage the chain of
amylose is coiled in the shape of a lefthanded helix. Amylopectin differs from
amylose in being highly branched. The
glucose momomers within the branches
are linked by -1,4 glycosidic bonds, but
where the branch joins the main branch
α-1,6 link forms. Approximately every
12th-20th D-glucose unit of one amylose
chain is "cross-linked" to another
amylose chain.
Determination of the flours acidity
1)Titrant NaOH in the burette
2) Solution: 2g. flour + 100ml ethyl alcohol 50%
3) After 3 hours: filtration ofthe flour solution
4) After the solution has been filtered, in the analyte add phenolphthalein
indicator
5) Add to the analyte (flour) the titrant (NaOH N/50) the endpoint of a
reaction. The analyte mixture changes color, phenolphthalein becomes pink
The bread is baked in the oven at a temperature of 200-270 °C for
different time:for the sandwich in 15 minutes, for the bread in 1 hour.
Phenomena occurring at the time of cooking
30-50 °C
•The yeasts fermentation develop gas and
the bread growing volume.
50 °C
•The yeasts dead.
70°C
•Gluten starts to coagulate. Alcohol and
other aromatic substances evaporate
100°C
•The crust formed by evaporation of water
120 °C
•The crust solidifies
150-200 °C
•The sugars are caramelized and has a
brown color